Favorite Recipes: Cinco de Mayo Style

A few accessories for your Cinco De Mayo meal!

Loni's Pina Coladas
These are rich and delicious, the recipe comes from my good friend Loni.

15oz Cream of coconut

6oz pineapple juice – the small cans

6 C ice or fill to the top of the blender

Blend – serve immediately with maraschino cherries, whipped cream and a straw.

Aunt Jeanie's Tres Leches
A favorite treat of ours at Cafe Rio, here's my Aunt's homemade version.

1 C sugar
5 eggs, separated
1/3 C milk
1/2 tsp vanilla (Mexican if you have it)
1 C flour
1 1/2 tsp baking powder
1/4 tsp cream of tarter


Preheat oven to 350*. Beat 3/4 C sugar with yolks until light and fluffy. Stir in milk, vanilla, flour, and baking powder. Beat whites to soft peaks, add cream of tarter after 20 seconds. Gradually add remaining sugar and continue beating until whites are glossy and firm. Gently fold whites into yolk mixture. Spoon into a 9x13 pan. Bake 40-50 minutes or until it feels firm and toothpick comes out clean. Let cool completely and un-mold onto a large, deep platter. Let cool two hours. Pierce all over with a fork. For syrup: combine 12 oz can evaporated milk, 1 C sweetened condensed milk, 1 C heavy cream, 1 tsp vanilla, and 1 Tbl rum (optional). Whisk until mixed and pour over cooled cake, spooning the overflow back on top until all is absorbed. Frost with sweetened whipped cream, chill for at least 2 hours. Serve with fresh assorted berries. Yum!